1. Potatoes boiled in the "Jacket," and peeled while warm, cut evenly into fine slices, and when cold mixed with fine olive oil. After having drawn with this for a little while, add salt, pepper, chopped onion, and mix all this by shaking it up, as using a spoon would break the potatoes, and make them unsightly. Add good vinegar.

2. Small onions sliced and cold boiled potatoes, over which pour the simple dreesing.

3. Cut a dozen cold boiled potatoes into fancy shapes, one-quarter of an inch thick; mix with some flakes of cold boiled fish (halibut, cod, or salmon), and pour over them a salad dressing, made with six table-spoonfuls of melted butter, or salad oil, six tablespoonfuls of cream or milk, one tablespoonful of salt, half that quantity of pepper, and one teaspoonful of ground mustard. Into this mix one cupful of vinegar. Boil well, then add three raw eggs, beaten to a foam; remove directly from the fire, and stir for five minutes; when thoroughly cold turn over the salad. Garnish with slices of pickled cucumber, cold beet, hard-boiled egg, and fresh parsley.

4. Steam and slice the potatoes; add a very little raw onion chopped very fine, and a little parsley, and pour over the whole a nice salad dressing; serve either warm or cold.

5. One pound mashed potato, one-quarter pound mashed beet; mix smooth and add two tablespoonfuls salad oil, same of vinegar, pepper, salt, and parsley chopped fine.